Low Fat Pumpkin Bread

    (160)
    2 hours 20 min

    The only fat in this pumpkin bread is the trace amounts from the eggs. It's moist and delicious. Serve on its own, for dessert, elevenses or afternoon tea.


    138 people made this

    Ingredients
    Makes: 2 loaves

    • 440g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1/2 teaspoon baking powder
    • 600g caster sugar
    • 1 1/2 teaspoons ground cinnamon
    • 1/8 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cloves or ground allspice
    • 250g apple sauce
    • 4 eggs
    • 425g pumpkin puree
    • 4 tablespoons water
    • 65g chopped walnuts (optional)

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

    1. Grease two 23x13cm loaf tins. Preheat oven to 180 C / Gas 4.
    2. In a large mixing bowl combine the flour, bicarbonate of soda, salt, baking powder, sugar and spices. Stir well. Add apple sauce, eggs, pumpkin puree and water. Mix batter with mixer. Stir in nuts. Pour batter into prepared tins.
    3. Bake for 50 to 60 minutes, until skewer inserted in centre comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (160)

    Reviews in English (135)

    by
    97

    This is a great pumpkin bread recipe. I used two whole eggs and the other two I only used the egg whites and it still turned out great. Next time I will reduce the sugar by 1/2 cup to make it even healthier :-)  -  23 Sep 2002  (Review from Allrecipes US | Canada)

    by
    85

    I was very happy to find a healthy recipe and still have the bread be very moist and tasty! This recipe is also very versatile for substitutions. I changed a few things just for my personal diet. I followed the advice of another reviewer and used two egg whites in place of two of the eggs. I eliminated totally one cup of the sugar and replaced one with brown sugar (i.e. 1 cup white, 1 cup brown) and the recipe was still sweet enough for me. I also, baked it in a bundt pan for 55 minutes. After it cooled I inverted it onto a decorative plate and sifted a small amount of confectioner's sugar over the top, it was a huge hit and guest couldn't believe how low fat it was and still tasted great! Thanks for the recipe!  -  02 Feb 2004  (Review from Allrecipes US | Canada)

    by
    70

    We loved it! I used cinnamon applesauce instead of plain applesauce. To keep the bread from drying out, just seal it in a zip lock bag along with a slice of bread. The pumpkin bread will absorb the moisture from the bread slice. Just be sure to change out the slice daily. Great recipe!  -  24 Dec 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate